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	Provedor de dados BJM (1) Ciência e Agrotecnologia (1) Ciência Rural (1) Autor Abreu,Janessa Sampaio de (1) Almeida Filho,Edivaldo Sampaio de (1) Barcellos,Vinicius Cunha (1) Bersot,Luciano dos Santos (1) Busatta,Cassiano (1) Cansian,Rogério Luis (1) Cardoso,Daiane Alves (1) Correia,Lucyanne Maria Moraes (1) Mossi,Altemir José (1) Oliveira,Anderson Castro Soares de (1) Oliveira,José Vladimir de (1) Pereira,Juliano Gonçalves (1) Pinto,José Paes de Almeida Nogueira (1) Rodrigues,Maria Regina Alves (1) Savay-da-Silva,Luciana Kimie (1) Sleder,Fernando (1) Mais... Palavra-chave Fresh sausage (3) Antimicrobial properties (1) Fish (1) Food system (1) Nitrite (1) Oregano (Origanum vulgare) (1) Psychrotrophic (1) S. aureus (1) Sensory (1) Shelf life (1) Temperature (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2015 (1) 2014 (1) 2007 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage BJM Busatta,Cassiano; Mossi,Altemir José; Rodrigues,Maria Regina Alves; Cansian,Rogério Luis; Oliveira,José Vladimir de. This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sausage. Batch food samples were also inoculated with Escherichia coli with a fixed concentration and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Sensory analysis were conducted, and results showed that the addition of oregano essential oil to sausage may be a promising route as... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial properties; Oregano (Origanum vulgare); Food system; Fresh sausage. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000400006 Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration Ciência Rural Correia,Lucyanne Maria Moraes; Pereira,Juliano Gonçalves; Pinto,José Paes de Almeida Nogueira; Barcellos,Vinicius Cunha; Bersot,Luciano dos Santos. Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fresh sausage; Nitrite; Psychrotrophic; S. aureus; Temperature. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001001880 DEVELOPMENT AND CHARACTERIZATION OF A TAMBAQUI SAUSAGE Ciência e Agrotecnologia Sleder,Fernando; Cardoso,Daiane Alves; Savay-da-Silva,Luciana Kimie; Abreu,Janessa Sampaio de; Oliveira,Anderson Castro Soares de; Almeida Filho,Edivaldo Sampaio de. ABSTRACT In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Fresh sausage; Shelf life; Sensory. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600604 Registros recuperados: 3 Primeira ... 1 ... Última

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